Traditional Chinese Pot-soaked shepherd's purse buns: Recipe, Ingredient Ratios & Step-by-Step Method

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In short: Traditional Chinese Pot-soaked shepherd's purse buns. This entry documents a recipe & cooking taken from Chinese practical-technology literature, written for small-scale makers and home producers. The text below is the full English translation of the original Chinese workshop notes, covering materials and quantities, the step-by-step sequence, and the practical cautions recorded in the source. Roughly 2344 words of English technical text, translated and preserved without editing. It is intended for experimental and reference use, not for regulated or commercial certification.

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Pot-soaked shepherd's purse bunsRaw material formula(Make 80 pieces) Add 1 kg of white flour, 225 g of yeast, 150 g of lean pork, 400 g of vermicelli made from water, 125 g of egg skin, one egg, 120 g of dried dried shrimps, 50 g of dried five-spice tofu, 200 g of pure shepherd’s purse, 50 g of refined salt, 25 g of soy sauce, 25 g of Shaoxing wine, 5 g of MSG, 5 g of pepper noodles, 15 g of alkaline alkali, 50 g of sesame oil. 65g peanut oilPreparation method 1. …

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